Chicken with lemon sauce (cantonese)

Yield: 4 servings

Measure Ingredient
¾ pounds Skinless boneless chicken br ---marinade-----
½ teaspoon Salt
2 teaspoons Rice wine; or dry sherry
1 teaspoon Soy sauce
1 Egg yolk
⅛ teaspoon Pepper ---lemon sauce-----
¼ cup Sugar
¼ cup Chicken broth
2 tablespoons Water
½ teaspoon Salt
2 teaspoons Cornstarch
1 teaspoon Sesame oil; (or vegetable oi
Juice of one lemon; (about 1 ---for frying-----
6 tablespoons Cornstarch
2 tablespoons All-purpose flour
8 cups Oil; for deep-frying
1 tablespoon Vegetable oil
1 Sliced lemon; if desired

Recipe by: jlapoint@... (Jenipher Lapoint) Cut chicken breasts into very thin 2" by 1-½" slices. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes Combine ingredients for lemon sauce in a small bowl; mix well and set aside Mix flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat. Heat 8 cups oil in a wok over medium-high heat to 350 degrees F (175 degrees C). Reduce heat to low. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep fry 30 seconds to a minute, until chicken is light golden. Remove chicken with a slotted spoon, draini well over wok. Arrange on a platter. Remove oil from wok except 1 teaspoo Heat oil remaining in wok over medium heat. Stir Lemon Sauce into hot oil.

Bring to a boil. When sauce thickens slightly, add 1 tablespoon vegetable to make sauce glossy. Stir sauce and pour over chicken. Garnish with lemo slices and serve immediately.

Makes 4 servings.

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